Greek Shrimp & Rice Bowls

8 minutes


4 bowls

One of the keys to sticking with a healthy eating resolution is to plan ahead to cook more meals at home. My filling and flavorful Greek Shrimp & Rice Bowls are the perfect solution! They’re wonderful to make-ahead “meal prep style” for at-work lunches and are also an easy, speedy weeknight supper. They’re equally delicious chilled or warm – plus pantry staples seriously slash prep time.

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Adjust Servings
8.5 oz precooked brown rice pouch cooked according to package instructions
2 cups chopped baby spinach
1 lb poached or grilled shrimp
1 cup halved grape tomatoes
1 cup sliced roasted peppers
1 cup quartered artichoke hearts
1 cup canned chickpeas
2 tablespoons olive oil
1/4 teaspoon dried oregano
4 teaspoon red wine vinegar
salt and pepper to taste
4 teaspoon warm water
1 tablespoon Dijon mustard
Nutritional Information
353kcal Calories
25g Carbohydrates
28g Protein
14g Fat
1g Saturated Fat
285mg Cholesterol
1721mg Sodium
420mg Potassium
5g Fiber
1g Sugar
2400IU Vitamin A
40.8mg Vitamin C
228mg Calcium
4.4mg Iron


Line up 4 medium bowls or storage containers.
Mark as complete
Evenly divide ingredients across all 4 bowls in even piles. Whisk together vinaigrette ingredients and drizzle evenly over the top.
Mark as complete
Sprinkle with optional garnishes.
Mark as complete


To make this even lower calorie and lower in carbs just swap in 2 cups of cauliflower rice for the brown rice. If your store doesn’t sell cauliflower rice, you can easily make your own by grating a head of cauliflower or pulsing florets in a food processor.
Always keep a bag of pre-cooked frozen shrimp on hand. Just run under cool water for a few minutes to defrost and they’re ready to enjoy!

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